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Cozy Slow Cooker New England Clam Chowder Recipe with Smoked Bacon Made Easy

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A comforting and creamy New England clam chowder made easy in a slow cooker with smoky bacon, tender potatoes, and fresh clams. Perfect for cozy evenings and fuss-free cooking.

Ingredients

Scale
  • 8 oz smoked bacon, diced (preferably thick-cut)
  • 1 cup yellow onions, finely chopped
  • 1 cup celery stalks, diced
  • 1 cup carrots, peeled and chopped
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour (or almond flour/cornstarch for gluten-free)
  • 4 cups low sodium chicken broth
  • 3 cups potatoes, peeled and cubed (Yukon Gold or Russet)
  • 1 cup clam juice
  • 2 lbs fresh clams (littleneck or cherrystone), scrubbed clean (or canned clams as substitute)
  • 1 cup heavy cream (or half-and-half; coconut milk for dairy-free)
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped (optional garnish)

Instructions

  1. Heat a large skillet over medium heat. Add diced smoked bacon and cook until crisp and browned, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pan. (Tip: Add 1 tsp butter if bacon is lean.)
  2. In the same pan with bacon fat, add chopped onions, celery, and carrots. Cook, stirring occasionally, until vegetables soften and onions turn translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle all-purpose flour over the sautéed vegetables. Stir well to coat and cook for 1-2 minutes to remove raw flour taste.
  4. Transfer the vegetable and roux mixture into the slow cooker. Pour in chicken broth and clam juice, stirring to combine. Add cubed potatoes, dried thyme, bay leaf, and cooked bacon. Season lightly with salt and pepper.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are tender and broth thickens. Stir gently at the halfway point if possible.
  6. About 30 minutes before serving, gently stir in fresh clams and heavy cream. Cover and cook on low for 25-30 minutes to keep clams tender and cream warm without curdling.
  7. Remove bay leaf. Taste and adjust salt and pepper as needed. Ladle chowder into bowls and garnish with fresh parsley if desired.

Notes

Add clams near the end of cooking to keep them tender and avoid rubbery texture. Crisp bacon separately to maintain texture and flavor. For gluten-free, substitute flour with almond flour or cornstarch slurry. For dairy-free, use full-fat coconut milk instead of cream. Leftovers keep up to 3 days refrigerated; reheat gently. Freeze before adding cream and clams for best texture.

Nutrition

Keywords: clam chowder, slow cooker, New England, smoked bacon, creamy soup, comfort food, seafood chowder

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